Tuesday, May 19, 2015


8-oz uncooked rotini
1 cup roasted red peppers, drained from a 12-oz jar
1 tbsp olive or canola oil
2 garlic cloves, minced
1 tsp oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
Grated Parmigiano-Reggiano cheese, optional
Chopped fresh oregano for garnish, if desired

Cook pasta according to package directions; drain in a colander.

While the pasta cooks, puree the peppers in a food processor; set aside.

Heat the oil in a nonstick skillet over medium heat; add the garlic and oregano. Cook while stirring for 30 seconds. Add the processed peppers to skillet, reduce the heat and cook slowly for 2-3 minutes; season with the salt and pepper.

Toss the rotini and sauce together to coat. Before serving, sprinkle with the cheese, if desired.

Garnish each serving with the fresh oregano, if using.

Yield: 4 servings

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.